KraftRecipes.com
Print PageClose Window
Salads & sides

Creamy Chipotle Potato Salad

4 (4)
rate it now!
Creamy Chipotle Potato Salad recipe
photo by:
kraft
Me encanto esta receta la ise por primera ves y mi hijo y esposo no dejaron nada. muchas grasias
posted by
yassel
on 3/15/2005
time
prep:
20 min
total:
3 hr
servings
total:
12 servings, 1/2 cup each
add your photo add your photo
previous photo
1
|
1
next photo

What You Need

2
lb. potatoes, peeled, cubed
1
cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2
cup frozen peas, thawed
1/2
cup frozen corn, thawed
1/2
cup chopped red pepper
2
Tbsp. chopped chipotle peppers in adobo sauce
1/2
tsp. salt

Make It

COOK potatoes in boiling water for 15 min. or just until tender.

MEANWHILE, combine remaining ingredients in large bowl.

DRAIN potatoes well. Add to sour cream mixture; mix lightly. Cover and refrigerate several hours or overnight.

Kraft Kitchens Tips

Cooking Know-How
For a milder dish, use 1 Tbsp. chopped chipotle peppers.
Make Ahead
This is the perfect make-ahead dish. The flavors blend while the salad is chilling, making it taste even better the next day!
K:43950v0E:64134
RecipeDetail